Today’s recipe, Easy Slow Cooker Pot Roast with Root Vegetables, makes use of my favorite small kitchen appliance. I use my slow cooker year round for meals on days I don’t have time to cook or for making homemade stock a couple of times a week. I love the “set it and forget it” convenience that a slow cooker offers. Today’s recipe is no exception! I put this entire meal together in about 15 minutes. And I am a slow veggie chopper, so you might beat my time!
Another reason I am a big slow cooker fan is that it makes cheaper cuts of meat deliciously tender. For this recipe, I used a grass-fed chuck roast from my local farmer. Cuts like these tend to have more connective tissue, which when slow cooked, melts into the stock making it even more delicious and nutritious. The meat becomes fall-apart tender and full of flavor after simmering in herbs, spices, and vegetables.
The beauty of this recipe is it’s versatility. I will list the veggies that I used, but feel free to mix it up and use different root vegetables or even some winter squash. If you have a large family to feed, this is a great way to make a big meal without the fuss. My house has just two, but I still made a big roast because leftovers are even tastier over the next 2-3 days. If you are not a fan of leftovers, you can easily make the large roast, divide out meal sized portions, and freeze them for last minute meals later on.
- 3 carrots, peeled and cut into 1 inch chunks
- 3 parsnips, peeled and cut into 1 inch chunks
- 1 small rutabaga, peeled and cut into 1 inch chunks (If you have a larger sow cooker, you could also add in a small turnip, some sweet potato, or winter squash. Feel free to sub root vegetables in or out based on your preferences.)
- 1 large onion, peeled and cut into 1 inch chunks
- 8 garlic cloves, peeled
- 1 teaspoon sea salt, plus more for seasoning the roast
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning the roast
- 1 teaspoon dried thyme
- 3.5-4 pound chuck roast (Mine had a very small bone in it, but a boneless roast would work too.)
- 2 cups of homemade stock
- Chop all of your vegetables (carrots through garlic) into one inch chunks and put them into a large bowl. Season with the one teaspoon sea salt, 1/2 teaspoon black pepper, and the thyme. Mix to coat the vegetables.
- Place a layer of vegetables on the bottom of your slow cooker.
- Generously season your roast with additional sea salt and freshly ground black pepper.
- Place the roast on top of the layer of vegetables. Tuck the remaining vegetables around and on top of the roast.
- Pour the stock over the roast, cover the slow cooker, and set it to low.
- Let the slow cooker simmer the roast for 8-10 hours.
- Shred the roast and serve with the vegetables and some stock.
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This post was shared at Simply Natural Saturdays and